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Mediterranean Chicken and White Bean Salad with Lemon Herb Vinaigrette

Mediterranean Chicken and White Bean Salad with Lemon Herb Vinaigrette

Lunch

2.0

(1 reviews)

Prep Time
20min
Cook Time
15min
Servings
4
Calories
458
Chef's Note

For the best flavor, allow the chicken and bean mixture to marinate in the vinaigrette for 15-30 minutes before serving. This gives the ingredients time to absorb the bright, herbaceous flavors. You can prepare the chicken a day ahead and refrigerate it to save time. If preparing in advance, keep the greens separate until just before serving to prevent wilting.

Tags
high-protein
Mediterranean
chicken
beans
salad
lunch
healthy
dairy
gluten-free
Ingredients

  • 1.5 lbs boneless skinless chicken breasts

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1 tsp, divided salt

  • 1/2 tsp, divided black pepper

  • 2 tbsp olive oil

  • 2 cans (15 oz each), drained and rinsed cannellini beans

  • 2 cups, halved cherry tomatoes

  • 1 medium, diced cucumber

  • 1/2 medium, thinly sliced red onion

  • 1/2 cup, pitted and halved kalamata olives

  • 2 tbsp, drained capers

  • 1/3 cup, chopped fresh parsley

  • 1/4 cup, torn fresh basil

  • 2 tbsp, chopped fresh mint

  • 6 oz, crumbled feta cheese

  • 2 medium, zest and juice lemon

  • 1/3 cup extra virgin olive oil

  • 1 tbsp Dijon mustard

  • 1 tsp honey

  • 2 cloves, minced garlic

  • 1 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 1/4 cup, toasted pine nuts

  • 6 cups mixed salad greens

Instructions
  • 1

    Season chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder.

  • 2

    Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

  • 3

    Remove chicken from heat, let rest for 5 minutes, then slice into bite-sized pieces.

  • 4

    Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, tossing frequently to prevent burning. Set aside to cool.

  • 5

    Drain and rinse 2 cans of cannellini beans. Place in a large mixing bowl.

  • 6

    Add the sliced chicken, 2 cups of halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, 1/2 cup of halved kalamata olives, and 2 tbsp of drained capers to the bowl with the beans.

  • 7

    For the vinaigrette, zest 1 lemon into a small bowl. Juice both lemons (you should have about 1/4 cup of juice) and add to the bowl.

  • 8

    Add 1/3 cup extra virgin olive oil, 1 tbsp Dijon mustard, 1 tsp honey, 2 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the lemon juice mixture. Whisk vigorously until emulsified.

  • 9

    Pour 3/4 of the vinaigrette over the salad ingredients and toss gently to combine.

  • 10

    Add 1/3 cup chopped parsley, 1/4 cup torn basil leaves, and 2 tbsp chopped mint to the salad and toss again.

  • 11

    Line a large serving platter or individual plates with 6 cups of mixed salad greens.

  • 12

    Spoon the chicken and bean mixture over the greens, then sprinkle with 6 oz of crumbled feta cheese and the toasted pine nuts.

  • 13

    Drizzle the remaining vinaigrette over the top and serve immediately.

Nutrition Information (per serving)
458
Calories
38g
Protein
22g
Carbs
22g
Fat
Reviews (1)
SH.
Stevie H.
8/28/2025

2/5

The vinegrette had too much lemon juice, feta cheese over powered the rest of the ingredients and overall just not my taste preference